INSPECTION REPORT Health Protection DWAG-D3JT8J

PREMISES NAME Maguroguy Sushi & Grill		Tel: (604) 560-1424 Fax:
PREMISES ADDRESS 320 - 2670 152nd St Surrey, BC V4P 1G6		INSPECTION DATE March 20, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mikyoung Koo		NEXT INSPECTION DATE March 25, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): imitation crab meat was stored in a insert under ambient room temperature outside the sushi bar cooler. Internal food temperature at 10C. Corrective Action(s): Move the imitation crab meat back into the cooler. Do not store any cold potentially hazardous food outside the cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Use rice scoop was store under ambient room temperature in a plastic container. 2. Food debris observed on the scissors stored in a hold at the back kitchen. 3. Stains and mildew observed on the inside cover of the ice machine. 4. One cutting board was left on top of the trash can beside the ice machine. Corrective Action(s): 1. Staff cleaned and sanitized the rice scoop. Rice scoop must be stored on ice water after use if not cleaned and sanitized immediately. 2. Clean and sanitize aforementioned scissors. 3. Clean and sanitize the mildew on the cover of the ice machine. 4. Clean and sanitize the cutting board. Do not leave any food equipment on top of the trash can. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front sushi area sanitizing spray bottle measured with a concentration of 50 ppm. 100-200 ppm is required to properly sanitize food contact surfaces. Corrective Action(s): Staff refilled the spray bottle with 200 ppm bleach sanitizer. Clean and sanitize food contact surfaces at the sushi bar area. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meats were thawing under ambient room temperature under the dishwashing sink. Corrective Action(s): Meat must be thawed under cold running water, in the cooler or cooked directly. Do not thaw frozen food under ambient room temperature. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease observed at the following areas: - Under the cook line at the back kitchen. - Under the sandwich coolers at the back kitchen. - Under the dishwashing area. - in the dry storage room. Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: March 22, 2024. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent. Corrective Action(s): Send one staff to take FOODSAFE Level 1 or equivalent. At least one staff on site must have a valid FOODSAFE Level 1 when operator is absent. Correct by: Apr 20, 2024. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection: - Coolers (Sushi bar, walk-in, under the counter) at 4C or less. - Walk-in and under the counter freezer functional. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single-use paper towels. - High temperature dishwasher registered 72C at plate level. - No pest activities observed. - Temperature records sporadically maintained. Ensure temperatures are monitored and recorded on a daily basis.